Caramel, I truelly find delicious with it’s typical sweetish taste. But what is even better is salted caramel. A little bit of salt is added to this caramel, which leads to even more flavors to be tasted. And that’s good. Very tasty! The cupcakes were gone almost immediately.
A day on the homestead
Actually it is a normal day in the picking garden. Nothing fancy, a bit of walking around, checking, pluck weeds and take care of the chickens. But what make a shine on my day is to do a little cuddle with the rabbits. We have three (and they are not mine, but each one is taken care of by our three children). And they take care of the rabbits under our guidance. And they are very good in it! But you would be to if you had this soft bunnies running around!
4Pure: our lovely Sky!
Recipe : Cupcakes with salted caramel topping
Ingredients (12 cupcakes) :
Salted Caramel Sauce:
- 400 grams of sugar;
- 180 grams butter, room temperature;
- 250 ml half and half, room temperature;
- 1/2 teaspoon fine sea salt.
- 250 grams butter, room temperature;
- 250 grams of sugar;
- 250 grams self-raising flour;
- 4 tablespoons milk;
- 1 teaspoon vanilla extract;
- 4 eggs.
- 250 grams of cream cheese;
- 240 grams of butter;
- 120 mL Salted Caramel Sauce;
- 200 grams of powdered sugar.
- Cupcake baking sheet;
- cupcake form;
- Piping bag;
Salted Caramel sauce:
Put the sugar in a pan and spread it well so you get one layer. Put the pan on low heat and let the sugar melt and fade until it color has become amber brown. Then add the butter (watch out it is going to bubble and splashing is possible), stirr well and turn off the gas. Carefully pour the half and half into the sauce (notice that this can also can splash, so watch out) and stir well until you get a smooth sauce. Sprinkle the salt on top and mix it well. Allow to cool to room temperature.
Preheat the oven to 180 degrees Celsius. Put the cupcakeforms in the cupcake bake form. Beat the butter on high speed creamy with a mixer. Add the sugar and mix for another 2 minutes on high speed. Reduce the mixer speed to medium and add the eggs 1 by 1, add the following as the first is included into the batter. Then add the vanilla extract and mix for a while. Add the flour and mix it with a spatula into the batter. Then pour in the milk and fold in with the spatula. Divide the batter between the forms and place for 20 minutes, or until the time when the cakes are golden brown and done, in the oven. Allow to cool to room temperature.
Put the cream cheese and butter in a bowl and mix until it has become a creamy mixture. Then add the sugar and caramel sauce and whisk it through it (start on low setting otherwise the icing flies around ). If the frosting is smooth and creamy, it is ready for use . Put into a piping bag with a large round or jagged mouth and lay a side.
Put the cupcake in front of you . Pipe the frosting into nice round shapes on the cupcake. Put the salted caramel sauce in a bottle and draw a nice salted caramel sauce line on the frosting.
4Pure: Salted caramel cupcakes